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The recipe for cucumbers with citric acid per liter. Cucumber recipes for the winter with citric acid

Delicious pickles with citric acid (no vinegar) Copyright

Delicious pickled cucumbers with citric acid
(no vinegar)

On the Internet I found a recipe for canning cucumbers with lemon cystola, I will drag them to my piggy bank of recipes, for memory, maybe someone will come in handy.

Freshly picked cucumbers (or simply strong and fresh) are soaked in cold water for several hours to make them easier to wash and process.

Then the cucumbers, selected for pickling, are thoroughly washed in running water; young gherkins, as a rule, have a lot of pimples with thorns, the thorns must be removed (it is more convenient to do this with rubber or clean cotton gloves). Then the tails (butts) of the cucumbers are cut off.

This method of canning allows the cucumbers to pickle faster.

Cans and metal lids must be sterilized.

For pickled cucumbers with mustard seeds and citric acid, spices are used:
Dill (twigs with umbrellas),
fresh garlic,
mustard seed,
allspice peas,
a mixture of peppers (black and white peas),
Bay leaf,
salt,
lemon acid

It is better to cut the dill into several pieces, peel the garlic and cut into slices.
Spices are placed at the bottom of each one and a half liter jar:
Chopped dill,
several pieces of bay leaves,
3-4 cloves of garlic, chopped
4 allspice peas,
0.5 teaspoons of a mixture of peppers (if you did not find a mixture, then ordinary peppercorns),
0.5 teaspoon of mustard seeds.

Prepared cucumbers are laid out tightly in one and a half liter jars, cut with the tips down (the first layer is vertical, tight to each other, and then - as it turns out, but also tight). Pour boiling water over cucumbers in jars and let them stand for 15 minutes. To prevent the jar from bursting suddenly, put a large tablespoon in it and pour boiling water over it. Then this water from the cucumbers is poured into a pan, enameled or made of stainless steel,
the amount of drained liquid is measured and made
brine for pickled cucumbers with lemon in the following proportion:

For 1 liter of water drained from cucumbers,
2 tablespoons of salt and
2 tablespoons of sugar (without a large slide).

1 teaspoon of citric acid.
It is better to take salt that is not iodized and preferably coarsely ground, since anti-caking substances are added to fine salt of the "Extra" type, and we do not need them at all for conservation.

The cucumber pickle is brought to a boil, the foam is removed and boiled for 1-2 minutes; then cucumbers are poured into it in one and a half liter jars and in each one put 1 teaspoon of citric acid... Jars of cucumbers and citric acid are rolled up immediately. Using a towel, gently twist each rolled jar of cucumbers back and forth to let the citric acid dissolve and spread evenly. Leave the jars to cool upside down on a lid and wrapped in a blanket until they cool.

When cucumbers are poured with brine, they seem slightly cloudy, as soon as citric acid is added, the brine immediately becomes transparent. The photographs show the process of canning pickled cucumbers with citric acid of the new harvest, later photographs of pickled cucumbers themselves will be added.

Well, pickled cucumbers with citric acid are very tasty without using vinegar and aspirin, especially in winter!

Recipe 1: cucumbers with citric acid in 1.5 liter jars

So, you have cucumbers and you want to save them for the winter. Initially, fill them with colder water, let them be saturated with moisture there, so they will turn out more crispy. In the meantime, you are preparing the container - sterilize the jars, fill the lids with boiling water.
After a couple of hours, everything is ready for you, it remains to collect herbs and spices, and you can start preserving.

You will need:
Dill (preferably dry umbrellas)
Mustard seeds
Garlic
Allspice peas
Lavrushka
Lemon acid
Salt

My soaked cucumbers very carefully, we cut off the butts.
At the bottom of the jars we put all of the above spices, except for citric acid, and begin to lay out the cucumbers plump. First, we put them on the bottom while standing, and then we fill the voids and lay them lying down. In order for the cucumbers to fit denser in jars, it is good to use them of different sizes.

Then everything is simple - pour boiling water over our jars of cucumbers, let them stand for a while, until they cool slightly, pour the water into a pan prepared in advance, measure the amount of liquid that is placed in the jars in order to properly prepare the brine. It turns out approximately 1: 2. Pour the cucumbers for the second time with boiling water, let it brew again, drain, and now we are preparing the filling.

For a liter of brine, add 2 heaped tablespoons of salt, and 2 heaped tablespoons of sugar. Yes, and do not forget, the salt should not be fine and iodized, for any preservation and salting, only large stone is taken, only then the cucumbers will be crispy and hard, the iodized salt will turn them into sauerkraut.

Now citric acid - add a little more than half a teaspoon to a 1 liter jar, a teaspoon in 1.5-2 liter jars, and a little more than 1 teaspoon in 3 liters. Then pour boiling water, seal, and turn the lid over, and warmly wrap with a blanket.
Cucumbers marinated with citric acid for the winter will turn out delicious, crispy, and mustard seeds will give them a little vigor.

Recipe 2

We continue the theme of harvesting cucumbers for the winter without vinegar, which do not require sterilization, with the addition of citric acid.
We take small cucumbers and cover them in liter jars. It is very convenient - you opened the jar, ate it, and open another preservation. For a large family, it makes sense to close three-liter cans, but a family of 2-3 people will do just fine with 1 liter cans. And if you don't want to wait for winter, here's an option for you:.

For 1 liter jar, we need the following ingredients:
600g cucumbers
Horseradish leaf
2 cloves of garlic
allspice -3-4 peas
A pair of dill umbrellas
2 bay leaves
1.5 tablespoons of sugar
Salt table spoon with a large slide
2/3 teaspoon citric acid

As usual, when preserving cucumbers, we soak for a couple of hours, wash, it is better to cut off the butts (although you can not bother, but if the cucumbers are bitter, it is a must).
We sterilize the jars, while the cucumbers are soaked, fill the lids with boiling water. Now that everything is prepared, we begin to fill the jars with the spices listed above. Then put the cucumbers on top of them as tightly as possible (but without squeezing the fruits).

Next, we have triple sterilization in such a way: they poured the jars with boiling water and let them stand for a while, poured the water into a container, boiled it, poured it again, then add salt and sugar to the third pouring, boil it. We pour citric acid into the jar and fill it with brine for the third time. Everything can be capped, turned over and wrapped.
Tip: so that the acid is well distributed over the jar, roll it up, shake it a little before laying it for covering.
If you like very spicy crispy cucumbers, then the following recipe is for you.

Recipe 3: hot cucumbers with citric acid

We offer the recipe for a 3 liter jar, if you have a smaller container, reduce the number of ingredients accordingly.

Ingredients:
2 kg of cucumbers
6 cloves of garlic
2-3 currant and cherry leaves
horseradish leaf
2 dill umbrellas
water - 1.3l
sugar - 150g
salt - 75g
vodka - 3 tablespoons
sprigs of tarragon, basil, coriander peas and a couple of lavrushkas per bottle

Everything, as in the previous descriptions - wash the cucumbers, pour cold water, leave for several hours. Then rinse, cut off the tails.
While the cucumbers are infused in water, sterilize the jars, boil the lids, prepare all the herbs and spices.

Then everything is simple - put the greens in jars, push the cucumbers more tightly, throw in all the spices and pour boiling water. If you want to close the cucumbers without sterilization, then do a triple pouring - that is, 1 time with boiling water for 10-12 minutes, the second time with boiling water, the third time with brine. Add a teaspoonful of citric acid to each jar before filling with brine. (If with sterilization - one filling with brine and sterilized). Everything, cork, turn over, wrap up. The next day, you can move the banks to the basement, wait for the winter.
Another good recipe.

Rolling cucumbers is such a familiar and natural activity for the inhabitants of our country that it is impossible to imagine the New Year holidays and the winter table without your favorite delicacy.

For the preparation of pickles, a preservative is used. It can be vinegar or citric acid, some recipes use aspirin or lemon juice. Thanks to preservatives, the vegetable dish can be stored for a long time. Cucumbers, when cooked properly, have a characteristic crunchy flavor.

Many housewives understand how harmful vinegar is for the body, and yet they use recipes with this type of preservative. Why risk your health when there is an alternative?

The article will consider several recipes for canning cucumbers with citric acid for the winter. Vegetables prepared in this way are not only tasty, but also healthy.

Cucumber harvesting history

The method of harvesting vegetables (cucumbers) by canning or pickling first appeared in France at the beginning of the 19th century. And it was invented by the French scientist Nicolas Apper. It was he who suggested a way to preserve cucumbers. Subsequently, the recipe was approved by the Emperor Napoleon. It was then that the tradition of harvesting vegetables in this way arose.

There is other information that suggests that the ancient Romans were the first to invent the method of pickling cucumbers. In addition to salt, they decided to add vinegar to the canning.

In Russia, they also knew how to preserve cucumbers. For the first time pickles appeared under Ivan the Terrible. The cucumbers seemed bland to taste, and therefore they began to salt and pickle them to give a special zest, to improve the taste.

Canned cucumbers were preferred by famous historical figures: Napoleon Bonaparte, Julius Caesar, George Washington.

By the way, today a huge number of different ways of rolling vegetables (cucumbers) are known. And in addition to the main ingredients, additional ones are also used, which add zest to the main taste. These additives include: thyme, tarragon, red currant, mustard seeds and others.

How much citric acid is needed for canning cucumbers, what proportions of other products, what else needs to be added for taste - more on this in the recipes later.

Initially, we will consider general information about harvesting a vegetable such as a cucumber for the winter.

General information

The proportions of citric acid when canning cucumbers vary slightly. On average, 0.3-1 teaspoon (1.5-5 grams) per 1 liter can. But there may be less or more.

The sequence of the main stages of the cucumber canning process is almost the same, except for some nuances that are in each individual recipe.

The length and diameter should be medium and relatively small (length - 7-8 centimeters, diameter - 2 centimeters). If there are only large cucumbers for canning, they can be cut into circles 2-3 centimeters thick.

Also, in order to achieve the best quality of preservation, it is recommended to put this vegetable in a bowl or a large saucepan and cover with water overnight (up to 8 hours).

It is recommended to remove the tails of the fruit immediately before the cooking process itself.

Rolling containers should be washed with a washcloth with baking soda or soapy water. Then they are sterilized in a steam bath, and the lids are boiled in water.

In addition to cucumbers, various additives are placed in the preservation jar. It can be:

Dill;
tarragon;
horseradish (leaves or roots);
black peppercorns;
cloves of garlic;
pieces of hot pepper;
currant berries, etc.

To prepare the marinade, you will need boiling water (1.5-2 liters of hot water for a 3-liter jar, 0.5-0.7 liters for a liter).

At the end of the canning process, the jar must be turned upside down so that the bubbles move upward, and put on a hard surface, covered with a blanket or towel, until it cools completely.

Cucumbers with horseradish and oak bark

Preserving cucumbers with citric acid is a very popular simple method. Next, we will consider a recipe with the addition of horseradish and oak bark.

The number of products listed below is based on two 1 liter cans. In each container, you must first put: dry oak bark (half a teaspoon per jar), black peppercorns (2 pieces), pieces of horseradish roots (5-7 grams).

Then place the cucumbers on top - 700 g per jar. Pour and drain the boiling water three times, while the holding time is 10 minutes.

After the third time, pour the brine into a saucepan for the last boil. Add sugar (1 teaspoon each), citric acid (1/4 teaspoon each) and salt (2 teaspoon each) to cucumbers and additives.

Now fill with brine and close.

Canning cucumbers without vinegar with citric acid

The finished dish will turn out delicious and crunchy if you cook it according to this recipe. If subsequently there is not enough of any ingredient, then in the next season the proportions can be slightly adjusted.

This harvesting method does not require the use of vinegar; it uses citric acid canning of cucumbers.

Add additives to the bottom of a three-liter bottle:

black pepper (1 pea);
dill (2-3 branches);
bay leaf (4 pcs.).

Then put the cucumbers on top. One can requires 1.7-2 kg of vegetables. Pour boiling water over the contents. Insist for 20 minutes.

Then pour the marinade into a saucepan, add salt (60 g) and boil.

Add citric acid (5 g) and garlic (3 cloves) to the bottle with additives and fruits.

Pour the contents of the container with boiled brine and close.

Cucumbers with citric acid and cloves

In two liter jars on the bottom, you must put:

black pepper (2 peas each);
garlic (2 cloves each);
1 bay leaf each;
2 sprigs of dill;
cloves (1 pc.).

Then put the cucumbers on top - 600-700 grams per jar.

Pour and drain the boiling water twice. Soak the jar with additives, fruits and boiling water-brine for 5 minutes.

After the second pouring into a saucepan with boiling water, put: citric acid (2.5 g), salt (30 g), sugar (75 g).

Pour with brine and close.

Cooking canned cucumbers with citric acid and cloves is pretty simple. The product turns out to be not only tasty, but also healthy.

Cucumbers with thyme

The number of products assumes the canning of one liter can. First of all, you need to put additives on the bottom:

1-2 grams of thyme;
1 horseradish leaf;
3 currant leaves;
1 bay leaf;
3 cherry leaves.

Then put the cucumbers - 700 grams. Pour and drain the boiling water twice from the jar with additives and fruits. The exposure time is 5 minutes.

After the second time, boil the brine. In the meantime, add to the jar: sugar (10 g), citric acid (1.5 g) and salt (30 g).

Pour boiling water over, roll up.

Cucumbers with tarragon

According to this recipe, unusually tasty ready-made fruits are obtained. Tarragon (tarragon) is a plant with a pleasant aroma and taste. Pickled vegetables will become crispy if you add this herb to them.

This method also involves preserving cucumbers with citric acid.

At the bottom of a three-liter bottle, you must put the following amount of additives: tarragon - 2 branches, horseradish - 2 leaves, garlic - 4 cloves, dill - 5 g, 2 cherry leaves.

Then put cucumbers on top - 1.7-2 kg.

After pouring boiling water over the jar, leave it for 15 minutes, then simply pour out the water (no longer needed).

Prepare the marinade: add citric acid (5 g), salt (45 g), sugar (35 g) to 1.5 liters of water. Boil the marinade.

Pour the contents of the jar and close.

Cucumbers with currant berries

An original recipe for creative housewives! The taste is very delicate, delicate, with a special twist.

At the bottom of three liter cans, add the following additives:

black pepper (4 peas each);
horseradish (1 leaf per can);
garlic (3 cloves each);
dill (1 gram each);
bay leaf (1 leaf each).

Then cucumbers on top - 600-700 g each, in parallel shifting with red currant sprigs (200 g per jar).

Pour boiling water over the contents of the jar. Insist for 20 minutes.

Pour the brine into a saucepan and boil again. Then pour the boiling marinade into the jars. Close.

Mustard Seed Cucumbers

The result is very spicy vegetables.

At the bottom of a 1.5 liter jar, add additives: 2 bay leaves, 4 cloves of garlic, black pepper (4 peas), mustard seeds (0.5 teaspoon), a mixture of peppers (0.5 teaspoon).

Put cucumbers on top - 1-1.1 kilograms. Pour boiling water over the contents of the jar. Insist 15 minutes. Then pour the brine into a saucepan, add sugar (50 grams), salt (60 grams) to it.

Boil the brine. Pour the contents of the jar. Add citric acid (5 grams). Close.

Canning cucumbers with aspirin and citric acid

Add additives to the bottom of a three-liter bottle:

2 bay leaves;
citric acid (10 g);
6 cloves of garlic;
dill (3 g);
horseradish (3 g);
currant leaf (3 pcs.);
salt (90 g);
sugar (50 g);
black pepper (10 peas).

Top with rinsed cucumbers. A 3-liter jar will require about two kilograms of vegetables.

With hot pepper

For those who love especially spicy snacks, there will be an interesting recipe for canning cucumbers with citric acid and with the addition of chunks of hot peppers.

Put in a three-liter bottle:

fruits (1.4 kg);
2 pieces of hot pepper;
2 black peppercorns;
pieces of sweet pepper (2 halves or 3-4 quarters);
dill (2 g);
2 leaves of cherries and currants;
3 cloves of garlic;
1 carrot (you can cut curly pieces).

Pour boiling water over the contents of the jar. Insist 15 minutes (repeat the procedure twice).

Pour the brine into a jar with cucumbers and additives, add citric acid (5 g). Close.

Onion recipe

To prepare this snack, you need to prepare the following ingredients (proportions are calculated for one three-liter bottle):

cucumbers (2 kg);
dill (4 branches);
onion (1 head);
garlic (3 cloves);
horseradish (1 leaf).

citric acid (25 g);
bay leaf (2 pcs.);
sugar (80 g);
black pepper (3 peas);
salt (60 g);
mustard (3 grains).

Boil.

Pour the contents of the saucepan into the jar of cucumbers and additives. Put to pasteurize in a container of water for 30 minutes. The temperature should be 95 degrees Celsius. After roll up.

Beneficial features

Citric acid is a more gentle preservative than vinegar. It can be used for rolling vegetables (cucumbers). The finished product, prepared with the addition of citric acid, can be safely consumed by both young children and elderly adults.

In reasonable quantities, pickles are good for humans: they contain vitamins, thanks to which the body's ability to get rid of harmful substances, including toxins, increases. Also, the process of assimilating protein is better.

Recently, more and more housewives refuse to use vinegar in the preparation of seaming. The method of preserving cucumbers with citric acid is becoming more and more popular. For the winter, you can prepare many cans with this appetizer, because such a preservative perfectly preserves the taste and freshness of the product.

Recipe 1: cucumbers with citric acid in 1.5 liter jars

You will need:
Dill (preferably dry umbrellas)
Mustard seeds
Garlic
Allspice peas
Lavrushka
Lemon acid
Salt

Recipe 2

Recipe 3: hot cucumbers with citric acid

We offer the recipe for a 3 liter jar, if you have a smaller container, reduce the number of ingredients accordingly.

Step 1: Prepare the cucumbers.

Sort the cucumbers and fold them into a large enough basin so that they all fit and there is still room left. It is better to take special cucumbers, suitable for preservation varieties, and not salad.
Vegetables folded in a bowl should be poured with cool water and left for at least 5-6 hours, and better for the whole night.
After you have soaked the cucumbers well in cold water, rinse them thoroughly, removing the thorns, if any, and trimming the tails.

Step 2: Pickle cucumbers with citric acid for the winter.

At the bottom of pre-prepared, sterilized jars, place your chosen spices, for example, dill umbrellas, horseradish leaves, a couple of cloves of garlic and peas of black and allspice, and others. Place the prepared cucumbers tightly on top of the spices. Pour boiling water over everything, cover with lids and leave on 10 minutes.
After the specified time, drain the water from the cans into the saucepan, be sure to measure its volume in order to know how much salt, sugar and citric acid you need to add to make a good marinade. Add the required amount of spices, bring the marinade to a boil. Make sure that the sugar and salt are dissolved in the water without residue, and then pour the hot marinade over the cucumbers in the jars.

Close the cucumber jars tightly. Wrap the blanks with kitchen towels and leave in this form for several hours until they cool completely.
When the jars of pickled cucumbers in citric acid have cooled down, you will need to remove kitchen towels from them, and send the blanks to other pickles and jams in a dark, cool place until the time comes to try what you did.

Step 3: Serve the cucumbers with citric acid, pickled for the winter.

Cucumbers marinated with citric acid are delicious, crunchy and incredibly appetizing. Serve them on the festive table as a snack, make delicious cutlet sandwiches with them, or just eat them. Everyone who has tried cucumbers pickled with citric acid will definitely require a recipe for cooking and declare that from now on this is their favorite way of preparing cucumbers for the winter. So be sure to try it.
Bon Appetit!

In order to calculate the right amount of ingredients for the marinade, simply multiply them by the number of liters you need. Let's say it took you 2.5 liters of water, then just multiply everything by 2.5. It turns out: 50 grams of salt * 2.5 = 125 grams of salt; 5 grams of citric acid * 2.5 = 12.5 grams of citric acid; 10 grams of sugar * 2.5 = 25 grams of sugar. The main thing is to notice exactly how many liters of water it took and then you can easily calculate the amount of the remaining ingredients you need.

Be attentive to the process of sterilizing cans, it is thanks to him that pickled cucumbers will be stored for a long time and delight you throughout the winter. And don't forget the covers.

You can wrap jars not only in kitchen towels, but also in a blanket, a thin blanket, or even just in old clothes. The main thing is that the "fur coat" does not allow the cans with blanks to cool down quickly.

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